CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS

Cantonese Char Siu Pork and Vegetable Spring Rolls image

Categories Sauce Pork Vegetable Side Fry Roast Spring

Yield makes 12 rolls, serving 6 to 8 as a snack

Number Of Ingredients 18

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Ingredients

Filling
3/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons light (regular) soy sauce
1 1/2 tablespoons oyster sauce
2 tablespoons water
2 tablespoons canola oil
2 scallions (white and green parts), chopped
2 cups lightly packed finely shredded cabbage (omit thick center spines)
1 cup finely chopped celery
1 carrot, cut into fine shreds (about 1 cup)
1/2 pound Char Siu Pork, homemade (page 224) or store-bought, cut into 1 1/2-inch-long matchsticks
1 tablespoon cornstarch dissolved in 1 1/2 tablespoons water
12 Cantonese spring roll skins (page 64)
1 large egg, lightly beaten
Canola or peanut oil, for deep-frying
1 cup Sweet and Sour Sauce (page 217), or 2 tablespoons unseasoned rice vinegar, Chinese black vinegar, or balsamic vinegar mixed with 1 teaspoon chile oil (page 216)

Steps:

To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl. Stir this flavoring sauce well and set aside.
Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring to combine well. Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly. Add the flavoring sauce, stirring to combine, and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture nicely. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch. For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin. Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling. Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well. Set the finished rolls, seam side up, on the prepared baking sheet. Cover with a kitchen towel to prevent drying.
Fry the rolls in two stages. Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden. Remove from the oil and drain on paper towels. Repeat with the other rolls. These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350°F oil until crispy and golden brown.
Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.